This recipe was originally published in Louisiana Cookin’ Magazine
- 2 quarts finely chopped, peeled, pitted
- Peaches (about 20 medium)
- 3/4 cup raisins
- 1/2 cup chopped onion (about 1 medium)
- 2 cups brown sugar
- 1/8 cup mustard seed
- 2 1/2 cups cider vinegar, 5% acidity
- 1 tablespoon ground ginger
- 1 teaspoon salt
Prepare canning jars and lids according to manufacturer’s instructions.
Combine all ingredients in a large saucepot.
Cook slowly until thick, about 40 minutes, stirring frequently.
Carefully pour hot chutney into hot jars, leaving 1/4-inch head space. Make sure that the rims of the jars are wiped
clean before placing the lids on. Adjust lids for processing in a water bath.
Process for 10 minutes in a boiling-water bath, remove and allow to cool according to canning instructions. (Canning instructions are usually found in the packing material of canning jars.)
Chef’s note: This may be stored without canning in refrigerator for up to two weeks.